Description
Parmesan crusted chicken with creamy garlic sauce delivers crispy, golden texture with rich, velvety flavor in just 30 minutes. Perfect for weeknight dinners or entertaining guests.
Ingredients
Scale
- 4 boneless, skinless chicken breasts (1.5 lbs)
- 1 cup grated Parmesan cheese
- 3/4 cup panko breadcrumbs
- 2 tsp garlic powder
- 1 tbsp Italian seasoning
- 1/2 tsp black pepper
- 1/4 tsp salt
- 2 large eggs, beaten
- 3 tbsp olive oil
- 3 tbsp butter
- 4 cloves garlic, minced
- 2 tbsp all-purpose flour
- 1 cup low sodium chicken broth
- 1 cup heavy cream
- 1/2 cup grated Parmesan
- 1 tsp dried parsley
- 1/4 tsp crushed red pepper flakes (optional)
- Salt and pepper to taste
Instructions
- Pound chicken to 1/4-inch thickness. Brine in saltwater for 15-30 minutes (optional).
- Mix Parmesan, panko, garlic powder, Italian seasoning, salt, and pepper. Beat eggs in separate bowl.
- Dip chicken in egg, then press into breadcrumb mixture. Let rest 5 minutes on wire rack.
- Heat olive oil over medium heat. Cook chicken 4–5 minutes per side until golden and 165°F internal temp.
- Remove chicken and make sauce in same skillet. Melt butter, add garlic and cook 30 seconds.
- Add flour, whisk 1 minute. Gradually add broth, whisking constantly.
- Add cream, bring to simmer. Stir in Parmesan, parsley, and red pepper. Simmer 2–3 minutes until thickened.
- Serve chicken with sauce spooned over top. Garnish with herbs if desired.
Notes
Use gluten-free panko and cornstarch to make gluten-free. Store chicken and sauce separately to preserve crispiness. Reheat chicken in oven for best texture.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Pan-Fried
- Cuisine: American
Nutrition
- Serving Size: 1 chicken breast with sauce
- Calories: 520
- Sugar: 2g
- Sodium: 680mg
- Fat: 34g
- Saturated Fat: 13g
- Unsaturated Fat: 21g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 42g
- Cholesterol: 140mg